Hard and Semi-Hard Cheese Production Lines Cheese Vat

Pasteurized milk is filled into the process tank and mixed. Yeast is added to the milk, the mixer is stopped and waited for the maturation period. The clot is heated by steam circulation between the Dimple Plate or wall. The clot matures into curd. The curd is cut with a special knife and mixer system. The agitator is started again and the product is heated until the desired pH value is reached. When the desired pH value is reached, the product is discharged from the tank.